Vegan Sweet Potato, Spinach and Chickpea Thai Curry
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- Total Time
- 1hr 10mins
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- Serves
- 4
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- Calories
- 396
Warming Vegan Curry, the perfect mid week dish, quick and easy to prepare and perfect for left over lunch the next day too
Inspired by: https://www.chloefoodie.com/chloefoodie/blog-post-fourteen-zs4p9recipe updated Apr 23, 2021
Ingredients
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- Canned chickpeas
- 400 g
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- Garlic clove
- 2
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- Peanuts
- as needed
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- Lime
- as needed
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- White rice
- as needed
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- Firm tofu
- 260 g
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- Sweet potato
- 1
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- Thai red curry paste
- 30 g
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- Vegetable stock
- 360 ml
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- Salt & pepper
- as needed
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- Coconut milk
- 250 ml
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- Spinach
- 60 g
Tools
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Panasonic 4-in-1 Microwave Oven
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Large mixing bowl
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Cutting board
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Glass baking dish - 13 x 9 x 2"
Step preview
- Pre-heat - 180°C, Convection bake
- Pat dry tofu with kitchen paper and cut into cubes
- Chop sweet potato into 1 inch pieces
- To a large mixing bowl add the tofu, sweet potato, rinsed chickpeas and crushed garlic
- Add curry paste first to the vegetable stock and then add to large mixing bowl
- Add coconut milk to the large mixing bowl, season with salt and pepper and mix to combine
- Transfer ingredients from the large bowl to your baking tray
- Bake Curry in the Panasonic 4-in-1 oven for 60 mins or until sweet potato is soft
- Once sweet potatoes are soft carefully remove from the oven and mix in the spinach
- Serve with crushed peanuts and lime over cooked rice